I realise, through searching the message boards, that there have been a number of posts relating to resistant starch. The overall theme of these posts suggest that resistant starch is a positive for people with IBS, as it acts like soluble fibre and soothes the GI tract. The majority of evidence supports the argument that resistant starch is beneficial for healthy individuals (non-ibs), however the advice from the National institute for clinical excellence (NICE) suggests that ibs patients limit their intake of resistant starches.
As I understand it, resistant starches are foods that are incompletely digested, and could, therefore be considered the third form of fibre. They enter the bowel where they are fermented and produce gas. This gas that would usually cause no pain/discomfort for healthy individuals, can and often does, in part due to the hypersensitivity of the gut in ibs patients, cause pain, discomfort and bloating.
I just wanted to gauge people's opinion on this topic and if they've had any luck restricting/increasing the levels of resistant starch in their diets. Resistant starches are predominantly found in pulses, whole grains, nuts and seeds, bran, cooked and cooled potatoes/corn/rice, processed foods and dried pasta.
Best wishes
S
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IBS A. Managing my symptoms with the EFI/FODMAP diet and probiotics.
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